Blackberry Cheesecake Hazelnut Oat Bars {gluten-free}
A thick layer of blackberry cheesecake sandwiched between crumbly oaty hazelnut shortbread
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Dessert
Cuisine: British
Servings: 12 bars
Calories: 512kcal
- 350 g cream cheese
- 150 g blackberry jam
- 1 egg
- 240 g unsalted butter room temperature
- 100 g sweet white rice flour
- 75 g gluten-free oat flour
- 40 g tapioca flour
- 160 g gluten-free oats
- 100 g hazelnuts roughly chopped
- 185 g soft light brown sugar sifted
- 1 teaspoon baking powder
- ½ teaspoon salt
Pre-heat oven to 170°C and line and grease an 8 inch square cake tin.
In a medium sized bowl stir the cream cheese, jam and egg together until well combined then set aside.
Place the rest of the ingredients into a large mixing bowl and rub together with your fingertips until the mixture resembles rough breadcrumbs.
Tip half the mixture into the cake tin and press in tightly.
Spread the cheesecake over the top of the tin, then tip over the rest of the oat mixture, pressing down lightly.
Place in the oven for 30 minutes.
Remove and leave to cool in the tin for 10 minutes then remove from the tin carefully and leave to finish cooling on a wire rack before cutting into squares.
Calories: 512kcal | Carbohydrates: 49g | Protein: 7g | Fat: 33g | Saturated Fat: 17g | Cholesterol: 89mg | Sodium: 209mg | Potassium: 248mg | Fiber: 3g | Sugar: 23g | Vitamin A: 910IU | Vitamin C: 1.7mg | Calcium: 85mg | Iron: 1.7mg